Want to give your mom the best gift of all this Mother’s Day? How about giving her a break. I’m talking the mom in your life! – it can be your birth mother, your adopted mother, or someone who has been a mother to you. Take this day, coming up on Sunday, and lend a hand to lift the load. Like grocery shopping, cleaning, cooking. Sentimental greeting cards are great, but perhaps find one that’ll tickle her funny bone. If you want to buy her something truly unique, how about donating to a deserving charity in her name.

And you know – breakfast or brunch is one of the best ways to start off this special day, followed by a day of pampering, movies, spa, walk in the park – anything that’ll just say, love you, mom!

Here’s a selection of brunch ideas that easy and delicious!

Cappuccino Dessert Cups

A grand finale to the perfect meal – or the best start for a decadent brunch! Recipe courtesy Gaylea.com.

1/3 cup (75mL) cornstarch

4 cups (1L) 2% or whole milk

1 1/3 cups (325mL) granulated sugar

2 Tbsp. (30mL) instant coffee granules

2/3 cup (150mL) hot water

1/4 tsp. (1mL) salt

2 tsp. (10mL) vanilla

Prepared whipped cream

Place cornstarch in bowl; whisk in 4 cup (1L) milk until smooth. Reserve. Stir sugar with instant coffee and salt in a large heavy-bottomed saucepan; whisk in water until smooth. Set pan over medium heat and cook, stirring constantly, for 3 to 4 minutes or until mixture boils. Stir in remaining milk.

Stir reserved cornstarch mixture and, whisking constantly, add to coffee mixture. Place over medium heat and cook, stirring constantly, for about 10 minutes or until mixture comes to a boil, and is glossy and thickened. Stir in vanilla. Divide cappuccino mixture among coffee cups or dessert dishes. Cover with plastic wrap and cool to room temperature. Chill for at least 2 hours or up to 2 days.

Just before serving, top each dessert cup with whipped cream. Garnish with coffee beans, sprinkled cocoa, ground chocolate or cinnamon.

Makes enough for 8 servings.

Spice Roasted Peach and Yogurt Parfaits – courtesy Dairygoodness.ca

Spice Roasted Peach and Yogurt Parfaits

Fruit and yogurt get special treatment in this dish! Recipe courtesy Dairygoodness.ca.

3 Tbsp. (45mL) packed brown sugar

1/2 tsp. (2mL) ground cinnamon

1/4 tsp. (1mL) ground ginger

Pinch ground allspice

3 large peaches, cut into 1/2-inch (1 cm) wedges

1/2 cup (125mL) unsalted sunflower and/or pumpkin seeds

2 cups (500mL) plain Greek yogurt

1 tsp. (5mL) vanilla extract

Preheat oven to 400F (200C). Line a small baking sheet with parchment paper. In a small bowl, combine sugar, cinnamon, ginger and allspice.

Place peaches in an 8-inch (20 cm) square glass baking dish; sprinkle with half of sugar mixture and toss gently to coat. Spread in a single layer. Roast for about 15 to 20 minutes or until peaches are tender and lightly browned. Let cool slightly, or to room temperature.

Meanwhile, in a small skillet, toast sunflower seeds and/or pumpkin seeds over medium heat, stirring constantly, for about 3 minutes or until starting to turn golden; add remaining sugar mixture cook, stirring, for about 2 minutes or until toasted and glazed. Spread out onto parchment paper and let cool.

To assemble, in a bowl, combine yogurt and vanilla. Divide half of yogurt equally among 6 dessert dishes and top with half of the roasted peaches, then half of glazed seeds; repeat layers.

Makes enough for six servings.

NOTE:

– Peaches can be roasted up to 8 hours ahead. Let cool, then cover and store at room temperature until assembling parfaits. – Seeds can be toasted up to 3 days ahead; once cooled, store in a cookie tin at room temperature.

– Parfaits are best assembled just before serving.

– Substitute 3 large black or red plums for the peaches; they may require about 5 minutes longer baking time depending on firmness of the fruit.

In a large pot, heat butter and oil over medium-high heat ; stir in bacon, celery, onion and garlic; cook stirring, for 3 to 5 minutes or until onions are soft. Add potatoes; cook stirring for 2 minutes. Stir in wine and lemon juice; bring to boil, reduce heat and simmer 10 minutes or until reduced by three quarters. Add seafood and simmer five minutes.

Add cream; bring to boil, reduce heat and simmer, stirring occasionally for about 30 minutes or until potatoes are soft and soup has thickened slightly. Stir in chives, chili flakes and season with salt and pepper.

Serves 8.

NOTE: You can substitute half whole milk and half light cream in this recipe.

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